Beef Enchilada Stack

Prawns with Slaw Stand 'N' Stuff™ Tacos

Hot and spicy prawns with delicious crunchy lime slaw works a treat!
  • Total Time 25 Minutes
  • Spice Level Medium
  • Servings 4
  • Ingredients 9


  • 500g raw prawns, tails on
  • 1 tablespoon Old El Paso™ Garlic & Paprika Taco Seasoning Mix
  • 2 tablespoons olive oil/vegetable oil
  • 1 large handful coriander, finely chopped fresh coriander or cilantro
  • 300g white cabbage, thinly sliced
  • 1/2 cucumber, grated
  • Juice of 1 lime
  • 1 pack Old El Paso™ Stand 'N' Stuff™ Soft Flour Tortillas
  • To Serve
  • 2 limes, cut into wedges


  1. Toss the prawns in the taco seasoning mix, in a medium bowl, and mix to combine and fully coat. Heat the oil in a large frying pan over medium-high heat. Cook the prawns, in two batches, for 3-4 minutes or until the prawns are slightly charred. Add half of the coriander and mix together.
  2. Meanwhile, mix the cabbage, cucumber, remaining coriander and lime juice, in a medium bowl, to create a slaw.
  3. Fill the Stand ‘N’ Stuff™ tortillas with the slaw, the charred prawns and a squeeze of lime.


  • Add grated carrot and chilli to the slaw for extra body and heat!
  • Substitute chicken breast for prawns and cook as above, until cooked through with no pink remaining.